Tuesday, May 7, 2013

Leaving you with Vanilla cake by Martha ...

My version of  Martha's Vanilla cake had a blast making it...I included my Pansy's from my Garden...I'm going off to home to Babysitt Isaiah, Vee is going to the Giants baseball Game here in San Francisco at the new Ball Park...Wish I was going. But very glad she can go.. So the other day I received Martha's new magazine in the mail and on the front there's a beautiful Vanilla cake with pretty baby pansy's in purples...
 So of course I had to make it..but I changed the color to lite pink and added my own lite yellow and pink Pansy's and some pearls...

Simple Layer Cake with Vanilla Frosting 


  • Cake

    • 1 stick unsalted butter, softened, plus more for cake pans and parchment
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon fine salt
    • 1 1/2 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 cup whole milk
    • 1 teaspoon pure vanilla extract
  • Frosting

    • 1 stick unsalted butter, softened
    • 4 ounces cream cheese, room temperature
    • 5 cups confectioner's sugar
    • 1/4 teaspoon fine salt
    • 1/4 cup whole milk
    • 1/2 teaspoon pure vanilla extract


  1. Cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
  2. Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
  3. Frosting: Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
  4. Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

I hope you give it a try, I believe that you will like it a lot...
I will be back on Thursday I have to babysit tomorrow as well for Vee to go to school...Have a lovely new week.
And thank you very much for your visit with me..I hope you enjoy my post...
with love Janice


  1. This looks so yummy and pretty. I love Martha's recipes and this is one I must try. You did a pretty outstanding job decorating it. I bet it was awesome eating it.. Thanks for sharing.

  2. Oh gosh, that looks great, and me on a diet. I'm so dying to bake something yummy and sweet. Oh well, 10 more lbs to go. :)

  3. Such a beautiful cake! And I loved that you showed Martha's cover in your post. I did the same thing on my blog a few days ago. Yummy! And beautiful!

    Gracious Hospitality

  4. What a beautiful table you have set! I love the green depression glass. Have a wonderful Mother's Day! Blessings, Martha